Toasted Butter Pecan Cake Recipe

Reviewed on Nov. 17, 2009 by bwilliams57

I cooked this cake for dinner at work. It was a big hit. Very moist and love all the icing. I will pick on top of my list. This ia a wonderful recipe.

Reviewed on Sep. 30, 2009 by michelle rabin

I think this cake is unique in flavor and absolutely delicious. I am making if for a bake sale this weekend, and know it will be a hit! I love Taste of Home Recipes! They have made me a much better cook! Michelle Rabin

Reviewed on Sep. 04, 2009 by kaitlyn'smommy

This cake is moist, rich and delicious. Great cake to entertain guests. Thanks for sharing. I will make this again.

Reviewed on Mar. 30, 2009 by ssbaldridge

This cake is very good, but the recipe makes way too much frosting. And the calorie count is outrageous!

Reviewed on Mar. 09, 2009 by meg7565

This cake was soo good. It turned out very good.

Reviewed on Mar. 07, 2009 by fredandolive

I made this for Christmas. It was soooo good. The only thing I would do differently is not refridgerate it b/c it dried out a little. And watch the nuts carefully while you toast them b/c they burn easily. This was a great cake and frosting was definetly enough!!!

Reviewed on Feb. 22, 2009 by cajinbojo

I made this cake for my Dad's 80th birthday, which we celebrated at a local restaurant. Everyone loved it, including the restaurant staff and owner. It was requested again for my Mom's 80th with the same results and now I'll be making it again for my Dad. It is absolutely fantastic. I never get to bring any home everyone eats every last crumb.

Reviewed on Jan. 26, 2009 by BJS Mom

I made this cake from the recipe in the magazine. I took it to my Mom's house for the holidays. Everyone loved it. There was not a single slice left. The toasted pecans really brought out the flavor. I also added some pecans on the frosting between the layers.

Reviewed on Sep. 02, 2008 by atjawest

I made this cake following the directions exactly and added a 1/2 tsp of butter flavoring. I also did not use the cream cheese frosting, but replaced it with butter cream. Excellent!

Reviewed on Jun. 20, 2008 by mumsey fletcher

I made this recipe when 1st came out in magazine. I took it to a tea. It was awesome!!!!Taste-wonderful,picture-wonderful. There was nothing left on plate. People were asking weeks after for recipe.